1 1/2 lb. shrimp, fresh or frozen
1/4 c. chopped onion
1/4 c. chopped green pepper
1 clove garlic, finely chopped
1/4 c. butter or fat, melted
3 tbsp. flour (use less if thinner sauce is preferred)
1 tsp. chili powder
Dash pepper
1 tsp. salt
2 c. canned tomatoes
Chopped celery & parsley, if desired

Peel shrimp. Remove sand vein and wash. Cut large shrimp in half. Cook onion, green pepper and garlic in butter until tender. Blend in flour and seasoning. Add tomatoes and cook until thick, stirring constantly. Add shrimp and simmer uncovered about 20 minutes. Serve over rice. Serves 6.